Chicken parts: Three to each 13-by-9 pan.
Three potatoes per pan, peeled and cut into 1-inch cubes.
2 teaspoons garlic salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1/4 teaspoon dried rosemary
1/2 to 3/4 cup cream sherry
Preheat the oven to 400 degrees.
Arrange washed and dried chicken parts in a non-stick or a buttered 13-by-9 baking pan. Leave the skin on, for roasting juices and good taste.
Arrange the diced potatoes around the chicken. Pour the cream sherry over the chicken to moisten it. Mix the garlic salt, pepper, paprika and rosemary together and sprinkle the mixture over chicken pieces and potatoes. (I like to cover the chicken skin with the spice mix to make a nice roasted crust and just put a little bit on the potatoes.)
Slide the pan or pans into the oven. Bake for at least an hour, maybe as much as one hour and 15 minutes, checking after 45 minutes to see if basting is needed. For a nice glaze on the potatoes and a tasty crust on the chicken, baste with pan juices (mixed with more cream sherry if needed) several times during last 20 minutes or so.
Each pan serves three.